Professional Documents
Culture Documents
OLEH
ALDINI FITRI / 1301114063
(aldinifitrii@gmail.com)
Abstract
Standard Operating Procedure (SOP) is guidance of work stages to perform tasks based
on function and tools of work assessment made systematically in order to maintaining
bureaucratic effectively and efficiently. SOP arranged to abridging, straightening, and ordering
tasks which it is contained chronology of process in performing tasks from the beginning task
until the last task. Therefore, in making of halal certification, LPPOM MUI as executioner of the
process has arranged a plot of SOP systematically before the certification being published
including catering enterprise. Facts on field that society and producer are in misperception to
SOP halal licence publication. This research aimed to understand SOP of halal licence and its
application to Catering Enterprise in Pekanbaru City.
Theory of concept which is used by researcher is SOP theory by Purnamasari, which
indicators such as Consistency, Efficiency, Minimization of Error, Problem Resolution and
Working Map. This research use qualitative research method which data analyzed descriptively.
In data collecting, researcher use interview technique, observation and documentation. With
using technique of purposive sampling as source of information and triangulation technique as
source of data validity
Result of this research shows that SOP of Halal Certification by LPPOM MUI Riau
generally and catering enterprise particularly is good enough, nevertheless not implemented
maximally based on efficiency which is not fast by time and precise along with lack of public
socialization to society or producers in Pekanbaru City. On the other hand, process that working
manually made execution of certification still not fast by time and Halal Guarantee System
(HGS) not fully implemented by LPPOM to catering enterprise in Pekanbaru City.
Keywords: Implementation, SOP, Certification, Halal